ANXO Cidery at the Bloomngdale Farmers Market Sunday
From: Robin Shuster Sent: Friday, November 6, 2015 6:15 PM Subject: Fwd: ANXO at BFM Sunday
Sundays 9-1 • 100 Block of R NW
Hi BFM fans,
3 more weeks of the 2015 market....
CHEF DEMO: Chef Brad
Walker, executive chef of ANXO,
the new Truxton Circle cidery that opens in February, is at our Chef
Demo tent Sunday. Their specialty is Basque pintxos and he was inspired
by our Fall harvest to demo their Spanish tortilla with seasonal
ingredients. Specifically, squash, and sweet potatoes and their own
cured ham. 11-12:30.
Reid's has a very large selection of newly bred and heirloom apples.
Did you see the
article about the future of new apples, the development of new
hybrids after the huge success of Honeycrisps? We have some of the new
'crisps and others at their stand. Remember that apples should be
kept cool in the fridge, ideally in a perforated plastic bag.
They will last for weeks that way.
CALL for TOKENS: As you start to put on Fall jackets and coats, you may
find some market tokens hiding in those pockets. Hey, it's found
money. Please bring them back to market and use them.
Cabbage town: I love the cabbages; The Napa, Arrow and Savoy varieties
always attract me, but I am also a sucker for long cooked red cabbage
too even though it always turns purple instead of staying red.
And a simple green orb is the centerpiece of David Tanis' Cabbage
with Apples, Onions and Caraway. Stuff and braise the Savoy instead
of a grape leaf, stir fry the Napa and Arrow with ginger and garlic and
hot peppers. Chop the Arrow into a salad -- it is so crisp and
sweet. Try Creamy
cabbage with caraway seeds or, perfect for the cooler weather next
week, a hearty French
Garbure that uses smoked ham hocks and other bits of pork.
Savoy cabbage is pretty, hearty and flavorful -- and
makes a great wrap for stuffing and braising.
BIKE HOUSE 11-1 Bring back those bikes so that they are ready to roll
all Fall MUSIC AT MARKET: to be announced.
·Reserve your Thanksgiving Turkey from Stacia at Truck
·Drink Dang Kombucha Deal at Number 1 Sons.
·NEW Wildflower Honey from Truck Patch
·Escarole and puntarelle at Mt View
·Cider rules at Reid -- SIX types of cider!
·The Blue Suede Moo is a very good blue cheese at
·Lettuces, Spinach, Collards, Kales, Swiss Chard, Bok
·Fresh turmeric root and baby ginger at Keswick -- great
for cooking, superb herbal tea and anti-inflammatory to boot.
WHISKED:Jenna says: It's November once again, and you know
what that means - time to pre-order your Thanksgiving pies. You
can also pick up at the market the weekend before Thanksgiving. To see
our full Thanksgiving menu and to pre-order your pies, fill out our
online form. The pre-order deadline for picking up at a market is
Wednesday, Nov. 18.
Here are this week's Best of DC pies: Chocolate Pecan Pie, Pear
Cinnamon Pie, Pumpkin Pie, Pumpkin Chocolate Pie, Salted Caramel Apple
Pie, Classic Apple Pie, Bourbon Pecan Pie, Sea Salt Chocolate Chess
Pie, the new Cranberry Lemon Pie. Savories are Mushroom, Roasted Garlic
and Goat Cheese and Bacon, Cheddar Onion Quiches.
The cookie packs make a great dinner gift: Salty Oat, Chocolate Chip,
Nutella, Pretzel Cowboy, Molasses, Snickerdoodle, Mexican Chocolate and
mini Pumpkin chocolate chip cookies. The pumpkin cranberry bread is
REID ORCHARDS: Asian pears, plums, Concord
grapes. Did you say apples? Honeycrisp, Gala, Ginger Gold,
McIntosh, Fuji, Macoun, Roxbury Russet, Cox Orange Pippin, Bramley,
Pinova and Cortland apples plus some antique varieties that Conor
always puts on the truck. Ciderhouse rules: UV apple, apple,
honeycrisp, apple grape, apple cherry and pear cider. A lot of
people think Reid makes the best cider in the region. If you want
to buy a lot of apples to make apple sauce or apple butter or apple
pies or to split with several families, ask Conor about bushel prices.
MOUNTAIN VIEW ORGANICS: Will have some nice puntarelle
(Rome's favorite salads) and escarole, winter radishes,Napa cabbage,
broccoli, last of the carrots plus some nice mixed bags of red, white
and blue potatoes. Garlic, Padron and Shishito peppers.hakurei salad
and and greens, baby beets, kales, Swiss Chard, baby boy choy,.
Colorful sweet peppers including the pale yellow Hungarians and hot
peppers. Watermelon radishes and French radishes. Fall squash. Young
spinach. Young Fennel.
TIP: Use their flat wide young collards instead of grape vine leaves to
wrap dolmades or other stuffed delights. (Soften them in a big pot of
boiling water for a few minutes first).
TRUCK PATCH: Broccoli. Green beans. Fall squash. Bryan loves
to grow those heirloom tomatoes and he will still have some at the
stand this week. : Stripped German, Aunt Ruby, Cherokee Purple, Black
Krim, Roma, Big Reds, Stripped Zebra, Great White, Valencia. There may be
tomato seconds for canning. Lettuces, kale, Swiss chard, Green Beans,
Beets, Eggplants. Lots of Fall squash . TRUCK PATCH: Salad Central for mixed greens!
Broccoli, Cauliflower, Romanesco, Yukon gold potatoes, Russet potatoes,
Sweet potatoes, Onions, Brussels Sprouts, Kale, Collards, Swiss Chard,
Arugula, Spinach, and Mesclun.
TRUCK PATCH MEATS: Pastured Pork! - Bacon, Bone in and Boneless Pork
butt, tenderloins, bone in and boneless pork chops, spare ribs,
breakfast and savory sausages, and whole chicken and chicken parts.
Yes, you should reserve your
Thanksgiving Turkey, 10-30 pounders. They are called Broad Breasted
Whites and they have been running around on pasture and eating up seeds
and garden ends and bugs for weeks so they will be very tasty. You can
see them on their fb pageas well as ours.
CUCINA AL VOLO PASTAS, SAUCES
AND SOUP: Handmade ravioli, vegetable tinted freshly dried
pastas in jewel like colors, lasagnes, pesto, soup and sauces from our
2 local Florentine chefs, Mateo and Daniele. This is fast food as
it should be. The pastas cook in less than 5 minutes. The
pesto is the concentratred Italian version-- just a teaspoon needed per
NUMBER 1 Sons: Have you tasted the 3 fabulous (not
funky) Dang Good Kombuchas? Spicy Ginger, Lavender Mint, 4 Teas.
District Dills and Super Sours Many krauts, slaws, kimchi, beets,
regular beets, dilly beans, chili bear hot sauce, and more.
Chili Bears UPDATE
The popular Chiracha sauce is back! It's now in a big chili bear. We've
been getting lots of peppers from The Farm at Sunnyside + a few other
farms. Hot Chocolate + Lemon Drop are the current VERY HOT chili bears.
We've now done four batches of Local #1 -- the mix of peppers changes
each time we make it!
GARNER: Heirloom tomatoes, Field
tomatoes, white turnips, radishes, arugula, green beans,yellow was and
flat Romas. Red, green, orange bell peppers. Candy onions. Hot peppers:
Jalapeño, Anaheim, Poblano, Serrano, Cayenne, Habañero. White and red
potatoes and sweet potatoes. Butternut, green acorn, kabocha and
spaghetti squash. Pumpkins. Red and green kale. Asian greens. Small
yellow summer squash, october beans.
PANORAMA: Baguettes and croissants, breakfast pastries and lots
of breads. Breton specialties like Kouign Amann and the new
Crois-Nut.French breakfast pastries like palmiers, almond croissants
plus the plain and chocolate crosisants, baguettes, the olive oil buns
that grace the 25 dollar hamburgers at Central and the Rustiques they
serve you at Citronelle. Sandwich breads, too. If they are out of a
bread you crave, ask them to save one for you for next week. Late
risers: they have lots of whole wheat, multigrain and sourdough boules
and loaves that sell out early.
Please spread the word about
the Bonus Program for EBT/SNAP, WIC and Senior FMNP.